Raw milk vs pasteurised milk: Safety and benefits

Selling raw milk has been illegal for some time in Australia, under the premise that it is dangerous for human health. But is it really unsafe? What does the current science say about this? What are the nutritional differences in raw milk and pasteurised milk?

For years I believed that all dairy was detrimental for human health. It causes so much inflammation and disease, including asthma and eczma. For years I avoided it, and my health was better for it. However, I then came to learn about organic, raw milk. And now I present the case to you.

Raw milk destined for pasteurisation  is unsafe 

Pasteurisation is the heating process that raw milk undergoes to kill any pathogens that would cause sickness in humans. Raw milk that is “intended for pasteurisation” is generally unsafe to drink. This milk is produced by cows that often have compromised health, live in unsanitary conditions, and are fed hormones (to boost milk production) and antibiotics (to counteract their poor health somewhat).

This type of raw milk contains many pathogens which if consumed raw, would cause illness. It also contains hormone and antibiotic residues. This milk is then pasteurised which kills the pathogens, but it unfortunately also kills all the enzymes, probiotics and significantly decreases the nutrients, proteins and fats available.

Raw milk is safe and highly nutritious

However, raw milk that is not “intended for pasteurisation” is safe as numerous studies have illustrated. Raw milk that is from animals that are healthy because they are carefully looked after, who live in sanitary conditions and where the milk is clean, is not only safe, but highly nutritious.

There any many health benefits to drinking raw milk over pasteurised milk. Pasteurised milk is often cited as one of the top food allergies and is difficult to digest (Frequently asked questions about food allergies. Food and Drug Administration website). In contrast, great quality raw milk is easily digested and in fact prevents food allergies from forming (Loss G et al 2011 The protective effect of farm milk consumption on childhood asthma and atopy: The GABRIELA study. Journal of Allergy and Clinical Immunology 128(4):766-73; House JS et al 2017 Early-life farm exposures and adult asthma and atopy in the Agriculture Lung Health Study. Journal of Allergy and Clinical Immunology 140(1):249-56).

Raw milk contains beneficial living bacteria

The presence of living bacteria which helps produce the lactase enzyme which enables easy digestion means people with lactose intolerance can consume raw dairy just fine! (Sanders SW et al 1992 Effect of a single dose of lactase on symptoms and expired hydrogen after lactose challenge in lactose-intolerant subjects. Clinical Pharmacy 11(6):533-8). The enzymes that help you digest the lactose are denatured, or killed, during the heating process of pasteurisation.

Pasteurising milk reduces the nutrient value significantly

Raw milk includes bioavailable vitamins and minerals, proteins, excellent fats, enzymes and probiotics! However, pasteurisation of milk has a detrimental effect on the nutrient value of the milk.  Pasteurised milk has much less nutrients and the fats, proteins, enzymes and probiotics are denatured (rendered useless to the body).

Research shows that pasteurising the milk causes a reduction in calcium and phosphorus bioavailability, decreases copper, iron, Vitamin A, B complex, C and E. It destroys beta-lactoglobulin which decreases intestinal absorption of Vitamin A and D, it destroys probiotics and inactivates enzymes needed for the body to digest the milk.

(Kramer, MM et al. 1928 Dept of Food Economics and Nutrition. A comparison of raw, pasteurised, evaporated, and dried milks as sources of calcium and phosphorus for the human subject; Zurera-Cosano G et al 1994 Effect of processing on contents and relationships of mineral elements of milk. Food Chemistry. 51(1):75-8; Raw Milk Questions and Answers. 2019 USA CDC Nov 6; Panfili G et al. 1998 Influence of thermal and other manufacturing stresses on retinol isomerization in milk and dairy products. Journal of Dairy Research 65(2):253-60; Macdonald LE et al 2011 A systemic review and meta-analysis of the effects of pasteurization on milk vitamins, and evidence for raw milk consumption and other health-related outcomes. Journal of Food Protection. 74(11):1814-32; Said HM et al 1989 Intestinal uptake of retinol: enhancement of bovine milk beta-lactoglobulin. American Journal of Clinical Nutrition. 49(4):690-4; Yang, MC et al 2009 Evidence for beta-lactoglobulin involvement in vitamin D transport in viva- role of the gamma0turn of beta-lactoglobulin in vitamin D binding. FEBS Journal. 276(8):2251-65; Harvard Men’s Health Watch 2018 The growing role of probiotics; Dairy Foods Science Notes 2007 Alkaline Phosphatase testing for milk pasteurization. Cornell University).

Ever wondered why synthetic vitamins are added back into milk after it’s been pasteurized? Now you know why. But remember that synthetic vitamins are NOT the same as the real deal.

Raw milk contains an abundance of nutrients and probiotics

In direct contrast, raw milk has a large amount of important nutrients, enzymes, vitamins, minerals which are usable by the body, and it is easily digestible. It is a great source of calcium, iron, Vitamin A, D, K, phosphorus, zinc, CLA and omega 3 fatty acids, not to mention the many beneficial probiotics and enzymes (Heckman 2015 The role of trees and pastures in organic agriculture. Sustainable Agriculture Research 4:47-55.)

There are many different types and large amounts of probiotics in raw milk (Quigley L et al 2013 The complex microbiota of raw milk. FEMS Microbiology Review 37(5):664-98. These nutrients benefit the gastrointestinal system and the immune system.

Chronic disease used to be treated with raw milk

Raw milk used to be used in hospitals to treat many chronic diseases such as CVD, renal disease liver disease, hypertension, edema, asthma, arthritis, TB and diabetes (Proceedings of the 29th Annual Meeting of the US Livestock Sanitary Association 1925 Use of Milk in the Treatment of Human Disease)!


The benefits of consuming raw milk on health

Many large European studies comparing pasteurised and raw milk, have shown the following benefits:

  • significantly lower rates of allergies and asthma
  • protection against childhood asthma and eczema
  • significantly less childhood asthma, rhino-conjunctivitis, sensitization to pollen, and food allergens, atopy, respiratory infections
  • better lung function in adulthood

(Loss G et al 2011 The protective effect of farm milk consumption on childhood asthma and atopy: The GABRIELA study. Journal of Allergy and Clinical Immunology 128(4):766-73; Brick T et al 2016 omega-3 fatty acids contribute to the asthma-protective effect of unprocessed cow’s milk. Journal of Allergy and Clinical Immunology 137(6):1699-1706; Waser, M et al 2007 Inverse association of farm milk consumption with asthma and allergy in rural and suburban populations across Europe. Clinical and Experimental Allergy 37(5):661-70; House JS et al 2017 Early-life farm exposures and adult asthma and atopy in the Agriculture Lung Health Study. Journal of Allergy and Clinical Immunology 140(1):249-56; Wyss AB et al 2018 Raw milk consumption and other early-life farm exposures and adult pulmonary function in the agricultural lung health study. Thorax. 73(3):279-82; Loss G et al 2015 Consumption of unprocessed cow’s milk protects infants from common respiratory infections. Journal of Allergy and Clinical Immunology 135(1):56-62).

Safety of pasteurised and raw milk

Of course, no food is completely safe. In the USA, CDC data shows since 1972 there were 82 deaths from pasteurised dairy! In the USA, the CDC data does not differentiate between raw milk intended for pasteurisation from raw milk that is carefully prepared. The data collected is from raw milk destined for pasteurisation and up to 24% testing positive for pathogens (CDC Surveillance for foodborne disease outbreaks- US 2009-2015). As stated earlier, milk destined for pasteurisation that is raw is unsafe to drink.  Even so, there have only been 2 deaths since 1972 and both of these deaths were from queso fresco (which is “bathtub cheese” made illegally at home, and is known to be much more dangerous than raw milk) (CDC Population Survey Atlas of Exposures 2006-2007).  Nearly 10 million US citizens consume raw milk as of 2007. Without including queso fresco, from 2000-2007, there was a “roughly 1 in 94,000 chance of becoming ill from drinking unpasteurised milk”. There were 12 hospitalisations, which is an average of 1.5 per year. You have about a 1 in 6 million chance of being hospitalised due to drinking raw milk! (Raw milk reality: is raw milk dangerous? 2019 Kresser C http://chriskresser.com/raw/-milk.-reality-is-raw-milk-dangerous/). Since then, improvements in raw milk production have been made including rigorous testing, with a significant reduction in illnesses related to raw milk.


In conclusion, raw diary from animals that are well looked after, who live in sanitary conditions, who are free from disease, and who are fed on organic pastures, produce milk that is not only safe, but also an incredible source of vitamins, minerals, enzymes, fats, proteins and probiotics. I used to believe dairy was detrimental for human health. It is true that pasterurised non-organic dairy is indeed terrible for your health, but it is NOT the same as organic raw milk intended for human consumption RAW. Consume it raw, just as it was designed, in a safe manner. Clearly the evidence shows that children and adults alike are better for including it in their diet.

I hope you can get your hands on some raw dairy to include it in your daily diet.

Please leave a comment below and get the discussion going!

Acknowledgements: Raw Milk Institute Board of Directors RawMilkInstitute.org. 2019

Make your own homemade YOGHURT!

Making your own homemade yoghurt is so easy to do. I used to make it with organic, unhomogenised milk, however now I make it with our fresh raw Jersey cow milk. It is the same process.
Yoghurt is a rich source of protein and has over 400 different types of fatty acids! Full fat homemade yoghurt, without added sugars, preservatives and other nasties, provides nearly every nutrient you need! It boasts B12 (found nearly exclusively in animal foods), phosphorus, calcium and riboflavin (B2). But best of all, it is a rich source of probiotics.
Of course, all yoghurt is NOT created equal! Commercial yoghurt has many nasty additives in it, and lots of sugar. Look for organic plain yoghurt without added sugar, to get more benefits and no harmful substances. Or make homemade yoghurt yourself from organic milk (or better yet, RAW milk!)


• 2 litres milk (Ideally fresh, organic raw milk. Or organic store-bought milk)
• ½ cup of plain yoghurt (from your last batch of homemade yoghurt, or from store bought plain organic yoghurt)


1. Place 2 L of milk into your slow cooker.
2. Turn in on low for 2.5 hours.
3. Then turn it off, and leave it in the slow cooker for a further 3 hours.
4. Then take a half cup of warm milk out of the slow cooker, and add to it a half a cup of plain yoghurt from your last batch of homemade yoghurt, or some store bought organic plain yoghurt.
5. Whisk these two together, and then pour the mix into the slow cooker with the rest of the warm milk.
6. Whisk it all together so there are no lumps in the slow cooker.
7. Then take the slow cooker pot with the milk and yoghurt mix in it out of the outer container. Place it on a blanket and then wrap it up nice and snug. You want to help it maintain its temperature.
8. Leave it there for 7-12 hours, depending on how thick you like your yoghurt (the longer, the thicker), and what the environmental temperature is. In winter, I place mine in the blanket in front of the wood fire. In summer I still place it there, but the fire isn’t going!
9. Then ladle it into glass jars and pop in the fridge. If you are making smaller quantities, before wrapping it in the blanket, I pour the warm milk into smaller serve size jars, then wrap them in the blanket. Once they are finished, simple pop them in the fridge.


I get my homemade yoghurt started in the mid-afternoon when the kids are having afternoon tea. Then I get to Step 7 before bed (mix in the yoghurt), and Step 8 can occur over night (snug in the blankets). First thing in the morning, I put it into the fridge.
Your homemade yoghurt is best enjoyed cold, so let it chill before eating.

Ask your questions below or LEAVE A COMMENT !

Printable version: Yoghurt recipe 3-1-22

Seven Spices Chicken Wings/ Drumsticks recipe

Chicken is a rich protein source and should form a significant part of your diet. It contains many vitamins and minerals such as B12, B6, B3 (niacin), riboflavin, thiamine, choline, biotin, Iron, Zinc, selenium, potassium, phosphorus, magnesium, and copper. It also contains the amino acid tryptophan which raises your serotonin levels in the brain. This hormone is key to stablising your mood.


Of course, all chicken is NOT created equal! Processed chicken contains lots of unhealthy fats, high sodium, preservatives and nitrites. Fried or breaded chicken such as chicken nuggets and  chicken popcorn contain unhealthy fats and unhealthy refined carbohydrates .These can all contribute to causing heart disease, type 2 diabetes and various cancers.

Choose to purchase and enjoy eating organic, free range and ethically raised chicken.

This Seven Spice Chicken Wings/ Drumsticks recipe is quick to prepare, and a very healthy addition to your weekly diet. Give it a try… you’ll love it.

This recipe is adapted from the Carb Manager.


  • Up to 1kg chicken wings or drumsticks
  • 4 tbsp olive oil
  • ¼ tsp cayenne
  • 2 tsp paprika
  • 2 garlic cloves, minced
  • 1/2 tsp mustard powder
  • 1/2 tsp dried oregano
  • 1 tsp black pepper
  • 1tsp sea salt
  • 1 tbsp heavy cream


  1. Mix all ingredients except the chicken, together in a big bowl.
  2. Next, using your hands, massage the marinade mix into the chicken pieces and leave all together in the bowl to marinade.
  3. Marinade in the fridge for up to 1 hour.
  4. Now put the chicken with the marinade mix into a glass oven dish.
  5. Bake the chicken in the oven at 190C for 50-60 minutes
  6. Meanwhile, pressure cook, steam or bake accompanied vegetables of your choosing. Carrots, onions, broccoli, green beans etc all fill up the plate nicely.
  7. Enjoy this easy to prepare, yummy and healthy meal.

TIPS: I never seem to remember to marinade ahead of time, and this is delicious even with NO marinade time!

For a printable version: Seven spices chicken wings drumsticks recipe

Guide to preparing your own horseradish


Horseradish is great for curing your colds, sinus infections, and other upper respiratory tract infections, and possibly even helps prevent cancer!

It’s easy to prepare, and it’s even easier to grow it yourself! Just pop a bit of root into the ground (yes, it’s that easy). It doesn’t matter how much of the root, or which way you put it into the ground! It will grow with sunshine and a bit of water when it’s really hot.

Beware: if you prepare your own it is much stronger than horseradish your buy from the shop. It is also much more nutritious and beneficial for your health.


  • 20-25cm of fresh horseradish root
  • 2 tbsp of rain or spring water
  • 2 tbsp Organic Apple Cider Vinegar


  1. Open your kitchen windows and doors. Have your room WELL VENTILATED. This is important. The fumes can really hurt your eyes and respiratory tract so be very careful.
  2. Thoroughly wash all the dirt off the roots. Most people peel the root, but I don’t as there is lots of goodness in the skin too.
  3. Chop it into chunks about 5cm long.
  4. Put it in the food processor.
  5. Put the water in with the roots. Before your process it, have your vinegar ready.
  6. Process the horseradish roots until they are very small. Keep yourself at arm’s length and carefully open the lid.
  8. Add the vinegar. This stabilises the hotness and the odour somewhat so get it in quickly!
  9. Put as much vinegar in as you think you need to get a good consistency and stabilise the heat.
  10. Carefully place the minced horseradish into jars. It keeps in the fridge for 3-4 weeks. I make a big batch of lots of small jars, and freeze it. We then enjoy it all year around until we make the next batch!

TIPS: Use it is as a condiment on roast meats, mixed through cooked vegetables, mixed through sardines as a snack, or eat a spoonful straight to cure your cold!

Chicken and cauliflower vegetable curry

Cauliflower is rich is antioxidants and anti-cancer properties, vitamins and minerals, as well as glucosinolates. Cauliflower is such a delicious and important vegetable to eat on a regular basis to prevent many health illnesses later in life, such as cancer, cardiovascular disease and immune dysfunction.

This Chicken and Cauliflower Vegetable Curry has no inflammatory foods such as tomatoes either! Give it a try… you’ll love it.


  • 2 tbsp butter
  • 4 cloves
  • ¼ tsp ground cinnamon
  • 1-2 bay leaves
  • 6 garlic cloves, minced
  • 3cm cube of fresh ginger root, chopped finely
  • 2 onions
  • 2 tsp paprika
  • 2 tsp ground coriander
  • 1 tsp ground turmeric/ 1cm cube fresh turmeric, chopped finely
  • Pinch of sea salt
  • 500g organic, free range chicken (you can use the bone in, or chopped breast)
  • 1 small/ or half large cauliflower head
  • 1kg chopped carrots
  • 1 small broccoli head
  • 1 Daikon radish
  • Sea salt to taste
  • 1x 400g can coconut cream
  • Garnish with fresh coriander


  1. Melt butter in deep large saucepan. Add cloves, cinnamon, bay leaves with the garlic and ginger. Saute for one minute.
  2. Next add chopped onions and cook until translucent.
  3. Add 1/3 of the can of coconut cream and stir and heat through.
  4. Put in all the spice powders- paprika, coriander, turmeric and a little salt. Mix well.
  5. Next add the chicken. Stir and cook for 5 minutes.
  6. Now add all of the vegetables and remaining coconut cream. Stir. Cover the pan and cook for 20 minutes until chicken is cooked. (You may need to add a little water).
  7. If the curry is too runny, add an arrowroot slurry.
  8. For the Arrowroot Slurry: 2 tbsp arrowroot powder added to 4 tbsp COLD water. Mix to dissolve. Add to curry and stir it though to thicken it.
  9. Garnish with the fresh coriander.

TIPS: You can use any vegetables you like to replace the carrots, broccoli, cauli and daikon. I like using bokchoy, beans, snow peas, zucchini etc- depending on what is in season!

For a printable version: Chicken and cauliflower vegetable curry